Comments for Zollipop

Comment on Get ‘Choked Next Winter by jbw0123

jbw0123 — Wed, 22 Feb 2012 21:13:19 +0000

I love this blog entry (sorry Jean). In a world where almost everyone seems to be scrambling to stay with the herd, weirdness is an asset in my book. Thanks for the tips on sunchokes. I am (weirdly) trying to write a book in a month, and threw some sunchokes in one scene without really knowing what they are. Now I do. Thank you. You are a fine writer.

Comment on In Love with Baraka Pita Bakery by Anonymous

Anonymous — Sat, 21 Jan 2012 19:43:11 +0000

I just wish they fried the falafels fresh instead of nuking them. Everything else is top-notch.

Comment on Cheers. by anon

anon — Wed, 11 Jan 2012 08:31:22 +0000

This is the best food blog that I’ve read that’s from Winnipeg. Your thoughts on food have been insightful as have your reviews. Yes, Anon above was right in saying that you have a talent for pointing things out. I’m sorry to hear that you’ve gone. Wishing you best in the future.

Comment on Cheers. by Emma

Emma — Fri, 06 Jan 2012 01:04:36 +0000

I’ll miss your curious food obsessions and Forks produce crusading. Hope this isn’t the last we read from you

Comment on Cheers. by dar

dar — Fri, 23 Dec 2011 19:29:44 +0000

Thomas Moore in Care of the Soul reminds us that a little sadness in life is essential to the human experience but that appreciating a good olive oil is what restores us. Your thoughts on food echo his philosophy, so please return when you are ready for the main course.

Comment on Cheers. by Anonymous

Anonymous — Fri, 23 Dec 2011 15:53:08 +0000

Dear Zolli,
I’m sorry to hear that you appear to have experienced a loss of some kind. i hope that you gather your strength again.
You have a talent for expressing some of the more important things in our lives. You point them out. That helps us see them. Lots of us just let these things go. The qualities of food, of eating together are the basic qualities of life. Most of the time, most of us let these things just pass us over. But these details do matter. Don’t give up being full of care. You have talents that help others. As in life, we all have to eat/live, we might as well do it well.
J

Comment on Cheers. by Allegra

Allegra — Fri, 23 Dec 2011 15:47:34 +0000

It was always a delight to read your posts. Wishing you all the best in your future endeavors.

Comment on Cheers. by pj

pj — Fri, 23 Dec 2011 05:04:13 +0000

it was lovely to read along with your exploits, Z. take care.

Comment on Cheers. by Claudine

Claudine — Thu, 22 Dec 2011 20:02:54 +0000

I wondered what had happened, and I guess I still don’t know. Thanks for saying goodbye – all the best.

Comment on Lesson #2: Indian Cookbooks Aren’t Much Help by Anonymous

Anonymous — Sat, 08 Oct 2011 17:49:49 +0000

where can I buy asafoetida? Jean colson

Comment on Kawaii Crepe: Try Sawdust on the Floor Instead by Anonymous

Anonymous — Fri, 07 Oct 2011 09:40:11 +0000

Been there 3 times last year, and 3 times, it’s been dirty.

Comment on Thai Showdown: Siam Thai vs. Sukhothai by Teresa

Teresa — Wed, 14 Sep 2011 21:28:24 +0000

I’m a new reader on your blog. You cannot be serious in preferring Sukhothai over Siam! It’s no competition… Siam is the best!
Well, at least to me and my group of friends (we are asians, somehow I think Sukhothai is more canadian-ized)… I love pad thai and dry fish curry at Siam! you should go back and try those dishes… I understand you may have other favorite thai dishes, but seriously, these two are the winners! Cheers

Comment on About by xinwei

xinwei — Tue, 06 Sep 2011 03:20:34 +0000

Hi! Your article rocks and is truly a extremely good comprehend!

Comment on Dang! She was Right on Two Counts! by indonesiaeats

indonesiaeats — Sat, 03 Sep 2011 04:03:45 +0000

I finally tried it today. From 3 dishes, I only like the Banh Xeo (Vietnamese pancake). The nuoc mam cham for the dipping was too sweet and didn’t give you bird eye chilies to be chopped with for balancing out the sweetness as other Vietnamese restaurants in town.

Ca Kho To (Stewed fish with brown sauce in hot plate) and Gan lam mat (Sizzling honey chicken) were awful. I guess that’s because they used the kind of fish that I dislike if the fish didn’t prepare properly. Basa fish tastes too dirty to my liking. The chicken was tasteless and dry without the honey sauce. The worst parts, all the sauces for both foods were too sweet. I should go for the pho.

Comment on Thai Showdown: Siam Thai vs. Sukhothai by Doctor42

Doctor42 — Fri, 02 Sep 2011 13:17:18 +0000

I just did a review on Sabai Thai on my food blog, a place I just discovered & has since replaced both Siam AND Sukhothai as my go-to Thai place in Winnipeg!

p.s. I came across your blog randomly & am enjoying it so far

Comment on A Letter to Tofu by zollipop

zollipop — Mon, 29 Aug 2011 15:47:56 +0000

I must be eating that bule tofu! I would love to try it prepared by an expert!

Zolli

Comment on A Letter to Tofu by indonesiaeats

indonesiaeats — Sat, 20 Aug 2011 10:11:32 +0000

I can say that you may find a NOT good tofu. Or my husband calls it “bule” tofu, a slang term of Caucasian in Indonesian. In Winnipeg, I found some tofu brands are awful. I’d like to invite you for having grilled tofu one day.

Comment on Gettin’ Cheggy Wit’ It by jean

jean — Mon, 15 Aug 2011 15:35:58 +0000

opps! The recipe should say 2/3 CUP double cream…but I think that you could tell that..
Jean

Comment on Mise, Please by sarahannezaharia

sarahannezaharia — Mon, 15 Aug 2011 01:58:47 +0000

I’ve had some amazing meals at Mise over the years and have been really enjoying their patio this summer!

Comment on Gettin’ Cheggy Wit’ It by zollipop

zollipop — Wed, 10 Aug 2011 02:03:43 +0000

It’s true! I was heartbroken when all those cherries went to waste.

Comment on Or, Put Your Money Where Someone Else’s Mouth Is… by zollipop

zollipop — Wed, 10 Aug 2011 02:02:54 +0000

I checked it out – great site – thanks for the link!

Comment on Gettin’ Cheggy Wit’ It by zollipop

zollipop — Wed, 10 Aug 2011 02:02:14 +0000

Thanks so much for the recipe. That was really kind of you. Can’t wait to try it!

Comment on Gettin’ Cheggy Wit’ It by jean

jean — Mon, 08 Aug 2011 22:22:31 +0000

ps. The yoghurt should be plain without gelatin in it.

Comment on Gettin’ Cheggy Wit’ It by Ali

Ali — Mon, 08 Aug 2011 21:48:27 +0000

Oh…I don’t trust recipes on the Epicurious website. The ingredients are often expensive and the recipes often don’t work. The end result in my experience don’t resemble those in the photos. I don’t bother trying anymore since I consider them to be a waste of money.

Comment on Gettin’ Cheggy Wit’ It by jean

jean — Mon, 08 Aug 2011 21:47:37 +0000

Dear Zollie,
just so you don’t have to wait to find it…I have copied it out for you – here is is:
I use it as a way of ‘clearing’ up odds (any cherries will do, as well as berries of different kinds.)and ends of fruit, although I draw the line at pineapple or mango as they contain acid which would curdle the milk.
I often substitute yoghurt, for the cream.

This is from a UK version which has 3 sets of measurements..so take your pick.

Claudia Roden’s Clafouti
500 grs /1 lb of black cherries
3 eggs (large)
100gr/4oz./1/2 cup of sugar
1 tsp plain (all purpose) flour
2 drops of vanilla essence
2 tbsp of Calvados or Kirsch
150 m.litres/5 fl. oz./ 2/3 double cream [*highest % full fat cream you can find although I've used yoghurt as well]
100 m. litres/4 fl. oz/ 1/2 cup milk

icing sugar to sprinkle at the end
-
Preheat the oven to 350 degrees F.
Wash and dry the cheeries. Put them in a buttered shallow 8 1/2 inch dish/
Beat the the eggs with the sugar and flour. Add the vanilla and Calvados or kirsch, and graduall beat in the cream and milk.
Pour in the mixture over the cherries and bak for about 45 minutes or until the cream sets and a light golden crust forms.
Serve warm, sprinking with icing sugar. You may put it under the grill /broiler for 1 minute until carmelized.
Jean